Gutty Vankay / Brinjal Curry | How to make Gutty Vankay / Brinjal Curry | Medley-Of-Flavours

Gutty Vankay / Brinjal Curry

Ingredients:

• 12 brinjals
• 1/2 cup roasted peanut 
• 2 tbsp grated dry coconut
• 1 Tomato
• 1 1/2 tsp red chilli powder
• 1/2 tsp Jeera
• Curry leaves
• Salt
• Oil
• 1/2 tsp Mustard seeds
• Coriander
• 100 ml  Water
• 1/4 tsp Garam masala

Method:

• Cut the bottom of brinjals half way through. Do not cut the upper part of it.
• In a mixer jar, add peanut , dry coconut, Jeera, tomato, red chilli powder, salt and grind it into a paste.
• Stuff the paste into the brinjals.
• In a pressure cooker, heat oil and add mustard seeds. Let them splutter.
• Now add curry leaves. Add stuffed whole brinjals and sauté for a while.
• Add water close the lid and pressure cook it for one whistle.
• Let it cool down a bit. Remove the lid check if brinjals are cooked.
• Add remaining paste and sauté.
• After 5 mins it starts to release oil.
• Add more water if you want the gravy to be watery.
• Check for salt. Add more salt as per taste.
• Add Garam masala and finely chopped coriander leaves.
• Gutty Vankay is ready to be served.

Preparation time: 10 mins

Cooking time : 20mins

Serving: 2